Lazy Lazy Lazy

Soooo yesterday was NATIONAL LASAGNA DAY, so obviously I forced my family to celebrate with Vegetarian Lasagna Soup (: Apparently it was good, my social life called me away before it was done, but I'm gonna eat the left overs for lunch today.
But as to how I made it!
This dish was made in a crockpot...possibly the best invention of all time. Yeah. So the ingredients went as follows:

Can of tomatoes and okra
Can of italian-style tomatoes (whatever that means)
Two handfuls of mushrooms
Dried Basil
Medium-sized squash--chopped
Four garlic cloves--smashed
Half a medium sized onion
Salt
Pepper
Garlic Salt
Small can of tomato paste
Cup of water
Noodles

So I poured ingredients "Can of tomates and okra" through "Galic Salt" in my crockpot and turned it on "8 hours" I used 8 hours for the lower temperature, but it really only needs to be cook around 4-5 hours.
A good 45 minutes before you want to eat it I added the small can of tomato paste, water, and noodles. It doesn't really matter what type of noodles, I personally crushed lasagna noodles, but that is what I had.
After you add the noodles you need to stir it every 10 minutes to make sure all the noodles are cooked, and incorporated nicely.
I am pretty sure that is all I did with it. It would probably be really good with zucchini and eggplant, but I did not have those at my disposal yesterday. If I have left anything out...you'll be okay, just improvise (:

Soup Soup Soup

I Love Soup. Soup Loves Me. It’s a fact. Or maybe I am just really good at making soup, that’s probably it. I haven’t blogged in a while, but I plan on changing that (como siempre). You see, earlier, after I had made my Homemade Tomato Soup of the Gods, I thought to myself, “man I really need to record my recipes for other people” and soon forgot that thought UNTIL my good friend Tessa commented that I should start a food blog!

Mind. Blown.

Of course I should start a food blog! Except for I already have a blog! So now it will be a “Sometimes Food Blog” :)  for EVERYONE to enjoy! Yays.

Anyway, I shall now instruct you kind people of the internets on how to make my Homemade Tomato Soup of the Gods. I must put a disclaimer that I did not come up with this entirely on my own, however, I did add some personal tweaks :D

For this recipe you shall need:

TOMATOES: how many?? enough to fill a regular-sized cast-iron-skillet.
GARLIC: two cloves, smashed
ONION: half a large, or a whole small….color not important
BUTTERNUT SQUASH: a small one
Italian Seasoning: meh, whatever looks good
Salt: to taste
Pepper: a dash
Olive Oil: some drizzles
Lemon Juice: a bit

yummm. soup :)

So first you want to preheat your oven to 400 degrees.
Second you cut the gross looking brown part off the top or the tomatoes and place them in the skillet as well as the smashed garlic cloves, preferably under some of the tomatoes. Next I drizzle them with olive oil, add some lemon juice, and season with the above mentioned seasons. I place this in the oven.

Now you cut your butternut squash in half, and then halve those so that you now have four large chucks of butter nut squash. Add oil and salt to these and put them in the oven. While both of these are in the oven you want to chop up your onion and put it to the side. Maybe use this time to clean up a bit. After about 15 minutes you need to take the squash out, flip it around, and add the onions to the pan. Place all of this back in the oven for another 10 minutes.

Once the 10 minutes is up take the squash/onion pan out of the oven, let cool for a few minutes, and cube the squash.

By this time your tomatoes should be a bit shriveled and busting some. Take them out. Once out begin spooning all of the cooked ingredients into a blender, and blend (duh). You are probably going to have to blend this recipe in halves, which is okay. Once it is all blended you are done! You may need to add some more salt to taste, but that is it!
This soup is AMAZING with Mexican Cornbread, but I am not typing that recipe up, sorry.